Low Fat Cornmeal Muffins

Tuesday, June 19, 2012

When I was younger, I used to make Cornmeal Muffins for the family and, like all muffins, they are super high in points with some recipes reaching as high as 6 points per muffin. I really wanted to find a good, easy, quick Cornmeal Muffin recipe and then tweak it to lower the fat and calorie content.

Instead of oil, I used apple sauce and instead of one egg I used two egg whites. These muffins came out super moist and yummy. Each muffins contains approximately 2 weight watcher points. Serve these up the next time you have stew or chilli or just for fun as an afternoon treat.

Sometimes we slice the muffin in half and butter with homemade maple butter or honey butter. Try toasting the halves too if you like a bit of crunch.

Instructions

Run a small knife around each muffin and pull out of muffin cup onto a cooling rack.

These muffins are best served warm from the oven. Split the muffins in half and butter each side like toast. For extra punch in flavour, try drizzling some honey after the muffins have been buttered. Enjoy!

Nutrition

My Kitchen Tools

You can bake these muffins in literally any muffin pan you have on hand. I used a square Wilton Brownie Bar Pan (pictured here) that I found at my local Walmart and can also be bought from Amazon . With the square shape, you can slice the muffins in half and butter both halves and eat it like a mini bread loaf. Yum!!! 🙂

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Made these today, one of the best corn meal muffins I have eaten. Is there any way I can get the nutritional count on these. Three members of my family are diabetic, and have to do a diabetic food count before consuming food…mainly carbs/fat.
Please send nutrition values to me if possible. I’m sure they would love these muffins!! And they are so easy to make…thanks so much for sharing!
M.ReplyCancel

amandaMarch 24, 2013 - 5:04 pm

Hi M,

Unfortunately I do not have the nutritional value of these muffins. As I made them I kept a list of value to calculate the WW points, but didn’t keep the information when I was done. My suggestion is to do the same as I did when making these. You do give a great idea however to make sure I keep the values when I tweak recipes such as this in the future.

I just put these in the recipe builder and they are 3 Points Plus, which is still great for a muffin. I’ll be making them this weekend.ReplyCancel

MayOctober 11, 2014 - 3:48 am

Hey, I know this is an oldie but I just found it on Pinterest a couple of weeks ago. I made it today and it’s so easy and delicious!

I was wondering if it’s possible to drop the sugar, as I don’t find its sweetness appealing, or would that just completely run the idea?ReplyCancel

melvinJanuary 11, 2015 - 2:00 pm

I think it is possible to drop the sugar completely from this recipe. I have tried various cornmeal muffins prepared by others from sweet to slightly salty. So it is up to your taste preference. Try and report back how it goes. Thanks for trying this recipe.ReplyCancel

That is an interesting question. I would suspect that the texture would be more smooth (like a cake) rather than a gritty texture. Why don’t you try and let me know how it turns out? I would not know off-hand how much to substitute. Thanks.ReplyCancel

Erica eMarch 23, 2015 - 2:09 am

What happens if I add the yolk as well? And replace honey for sugar? Ratio?ReplyCancel

amandaMarch 25, 2015 - 9:18 am

You will have to adjust the point values according to the ingredients changed. 1 full egg is 2 WW points (old points) where as 3 egg whites is 1 WW point (old points). 1 full egg = 2 egg whites. 1 tablespoon of honey is 1 WW point (old points). Adding honey might change the texture as it is no longer a dry ingredient. I would be curious to know how it turns out. A great sugar replacement is Stevia. You can use Splenda, however I tend to stay away from that stuff as it messed up my liver and I started to turn yellow. Stevia is a natural sweetener. Best of luck with your experiment 🙂ReplyCancel

PenJune 9, 2015 - 9:18 am

I made these. They are great! It was the first recipe I made that used applesauce in place of oil. I was pleasantly surprised that they were still moist! I left out the sugar though. Personal preference. Will make these again!

Oh, I would like to know where to get a square-shaped muffin pan! 🙂ReplyCancel

PenNovember 6, 2015 - 8:34 pm

Could buttermilk be used in place of sweet milk? If so, wold I need to delete any of the other ingredients? ThanksReplyCancel

JessicaOctober 3, 2016 - 6:04 pm

Can these be frozen after being baked? or can I freeze leftover batter for use later on?ReplyCancel

melvinNovember 27, 2016 - 9:58 am

@Jessica You can freeze the baked muffins. They may get a little “wet” when unfrozen, so try slicing them in half (like a bread loaf) and putting in a bread toaster. Apply some honey or maple butter and enjoy. 🙂

We do not know how well the leftover batter can be frozen. Please try and let us know the results. Thanks.ReplyCancel

Kimberly Gill MoralesOctober 4, 2016 - 7:42 pm

I made these but the texture was rubbery. Not moist or crumbly at all. I mixed the wet ingredients together first before adding them to the dry ingredients. Maybe I over-mixed the wet ones? Also the applesauce might have been a little on the chilled side. Other than that, I’m not sure what caused the change in texture?

I have similar recipe that calls for 1 egg instead of 2 egg whites, oil instead of applesauce and 2 tsp baking powder instead of 3. My family loves these but I wanted to try something different.ReplyCancel

melvinNovember 27, 2016 - 10:02 am

@Kimberly Other cornmeal muffin recipes give you the crumbly texture. Our recipe makes the muffin tighter and less crumbly. It holds together very well. It is a matter of preference. This is the healthy route.ReplyCancel

LindaNovember 2, 2016 - 2:05 pm

These are very good. They are 4smart points ea on the new planReplyCancel